Recipie request Turkey Necks

Discussion in 'Side Items' started by ecto1, Sep 20, 2011.

  1. ecto1

    ecto1 Master of the Pit Group Lead OTBS Member

    Ok anyone cook Turkey Necks my wife wants some and I don;t even know where to start?
  2. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Are you needing them for a recipe?  The ones I get when doing turkeys I just toss in a pan and boil for about 4 hours for making stock; I usually take them out and give them to the dog but if you need the meat off them you can pick them fairly clean with your fingers.  

    Or, are you needing a bunch of them for a recipe and don't know where or how to acquire them in bulk?  Contact a meat wholesaler or your local butcher shop or chain store to see if they can get them for you; should be available probably in either 10 lb. or 40 lb. boxes frozen.
  3. africanmeat

    africanmeat Master of the Pit OTBS Member

     old recipe from my childhood  it is from memory only 

    1. you pull  the neck skin of the meat and bones and sew one side fill the neck with a mix of rice pine nuts and ground turkey meat,salt pepper and cumin  sew the other side (don't over fill. the rice will expands )

    2. from the neck meat with bones  do an oxtail stew and put the neck skin in the stew to cook.

    3 lb oxtail pieces
    1 large onion chopped
    2 cups beef stock
    1 cup water
    2 cups of a robust red wine
    1 garlic clove finely chopped
    2 large carrots chopped into big chunks
    3 sticks celery chopped
    1.7 oz tomato paste
    salt and pepper
    1 teaspoon dried thyme
    1 bay leaf

    The process

    Season the oxtail pieces and brown them over a high heat in a cast iron casserole if you have one or in a large pot then remove them and set aside.

    Cook the onions until soft, add the meat, stock, water, salt and pepper to taste and wine, bring to the boil.add the neck.

    Place the cast iron casserole covered in the oven or transfer everything to an ovenproof casserole dish at 390'f and cook for 3 hours.

    Add the vegetables, tomato pastegarlic, thyme and bay leaf and return to the oven for at least another hour.

    When you remove it from the oven there will be fat floating on the top, just remove it with a spoon and let the stew sit for a while. The meat should be easy to take off the bones and the sauce should be fairly thick. If it is a little watery take 1 tablespoon of flour in a little water and add it. Mix it in well and place in the oven for another 15 minutes

    Last edited: Sep 21, 2011
  4. oldschoolbbq

    oldschoolbbq Smoking Guru OTBS Member

    Good recipe,Ahron.

    When I get ready for soup(Turkey or Noodle--Rice too Ahron),smoke them with skin off and pick out meat and add to the stock.Cheap and really good[​IMG]

    Ahron,send more recipes,and pics.Your are so cool[​IMG].
  5. africanmeat

    africanmeat Master of the Pit OTBS Member

  6. eman

    eman Smoking Guru Staff Member Moderator OTBS Member

    I'm not much on necks but alot of folks down here boil them in crab boil just like you would crawfish , shrimp or crabs.

     toss in some sausages , some potatoes, some fresh mushrooms, etc. etc.

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